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Mushroom tarte fine with mushroom pate Recipe

Ingredients for people

  • Disc(s) of puff pastry : 6 whole
  • Button mushroom(s) : 500 g
  • Lemon(s) : 0.5 whole
  • Double cream : 100 ml
  • Hazelnut oil : 50 ml
  • Unsalted butter : 20 g

  • For the vinaigrette
  • Garlic clove(s) : 1 bulb
  • Flat leaf parsley : 1 bunch
  • Olive oil : 150 ml
  • White balsamic vinegar : 50 ml
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Rocket : 100 g
  • Shallot(s) : 2 whole
Method
  • 1

    Preheat the oven to 200°C.
    Cut the puff pastry into rounds with a 12cm diameter. Place on a lined baking tray, cover with a second baking tray and bake in the oven for 20 minutes.

  • 2

    Peel the mushrooms and cut off the stalks. Thinly slice half of the mushrooms and cut the other half into quarters.
    Squeeze the juice of half a lemon on to the sliced mushrooms.

  • 3

    Peel the shallots and the garlic. Wash and pick the parsley.
    Place the olive oil, garlic, parsley leaves and the white balsamic vinegar in a food processor. Season with salt and pepper and then blitz.

  • 4

    Sweat the shallots in a knob of butter and add a pinch of salt. Add the quartered mushrooms and cook for 10 minutes. Add the cream and cook for a further 5 minutes.
    Transfer to a food processor and blitz to a coarse pate. Check the seasoning and then add the hazelnut oil.

  • 5

    Arranfe the sliced mushrooms on top of the pastry and brush with the parsley vinaigrette. Top with a quenelle of the mushroom pate and finish with a handful of fresh rocket leaves. Decorate the plate with a little more of the parsley vinegraitte.

Chef's tip

«You shouldn't need to wash the button mushrooms, just peel them and remove the stalk.»

Thinly sliced mushrooms marinaded in a parsley vinaigrette served on puff pastry rounds and topped with a mushroom pate.

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(10 votes)

  • Preparation  30mins
  • Cooking time  30mins
  • Rest time  0h

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